Trim the bottom of the King's Hawaiian loaf to make a 1 inch thick slice. Place in a clear glass bowl or trifle bowl and sprinkle with orange liqueur then cover with fruit spread or jam. Add a layer of the cooled pudding; then spread a layer of the whipped cream. Repeat layering: 1 inch slice of King's Hawaiian® Sweet Bread, orange liqueur, fruit spread, pudding and whipped cream.

Hand-press ground beef on a cutting board until flattened to approximately 1/2 -inch. Using a standard circular cookie cutter with a two-inch diameter, cut-out the slider patties and lightly season each. Set aside.

Heat a medium saucepan or table-top grill to medium heat and coat the surface with vegetable oil. Brown the patties by cooking for 4 – 5 minutes, allowing each side to cook for two minutes. Once the patties begin browning, top each with a slice or two of bleu cheese. Remove the patties from the grill once the cheese is melted.

Split King's Hawaiian rolls and lightly brush the insides with olive oil before toasting on the grill/griddle surface (brushed-side down). Place patties in the toasted rolls and serve immediately.

Pound chicken breasts until approximately 1/2 to 3/4 inches thick and marinate in teriyaki for 2 – 3 hours. Cut chicken breasts into rounded pieces with an approximate two-inch diameter. On a grill at medium heat cook the pieces, approximately 2 – 3 minutes on each side (do not over cook).

Grill the pineapple rings on the until golden and grill marks are visible (4 – 6 minutes on each side). Quarter pieces when done.

Split each King's Hawaiian roll and lightly brush the insides with olive oil before toasting on the grill surface (brushed-side down) for 1 – 2 minutes. Place a chicken piece in each roll, topped with a quartered piece of pineapple. Place toothpicks in each sandwich to hold contents together. Place patties in the toasted rolls and serve immediately.

Heat butter and oil in large sauté pan over medium heat. Add onions and cook slowly until golden brown and caramelized, stir occasionally. Combine onions, peppers and mushrooms into one pan and stir until well mixed.

Heat a heavy griddle pan over medium heat. Wipe griddle with a drizzle of oil using a paper towel. Cook thinly-sliced steaks until brown but not crisp, about 2 minutes on each side. While browning, sprinkle them with garlic salt and pepper.

Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.

Carefully remove the entire 12-pack of rolls from the packaging without separating any rolls. Make one horizontal slice through the entire dozen, separating the tops from the bottoms. Brush the insides with olive oil. On a separate pan or grill, toast each side at medium heat until golden brown (1 – 2 minutes).

When all of the meat is cooked, cover the bottom half of the rolls with slices of provolone cheese. Combine the mushrooms/onions/peppers mix with the meat in the griddle and mix together with your spatula. Pile the filling on top of the cheese on each bread slice. Place the top half of the bread and place tooth picks in each sandwich. The heat from the meat and onions will melt the cheese. Cut and separate the sandwiches. Serve immediately.

Carve out center core of bread within two inches of bottom and sides, keeping bread intact. Cut reserved bread and other loaf into 1-inch cubes for dipping. Place Andouille sausage pieces into large frying pan and sauté until cooked thoroughly. Add Velveeta cheese and cream cheese and stir until melted.

Add Cajun seasoning; adjust to taste. Pour into hollowed out King’s Hawaiian round loaf. Serve with celery sticks and additional pieces of King's Hawaiian bread cubes for dipping. Serve with a spoon or knife to help spread this hearty dip.

Carve out center core of bread within two inches of bottom and sides, keeping bread intact. Cut reserved bread and other loaf into 1-inch cubes for dipping. Place 1 3/4 cups yogurt into a bowl and add dry soup mix. Stir. Add more yogurt to taste.

Melt butter and mix in mustard, sauce and onion.
Cut entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).
In a 9x13-inch pan, place bottom half of rolls and cover with ham and cheese.
Cover ham and cheese stacks with top half of rolls.
Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.
Refrigerate overnight.
Bake at 350°F for 15 to 20 minutes and, once finished, separate for serving.

Preparation
1. Cut the bread into cubes the night before and leave out to become a tad stale.
2. In a medium saucepan, heat the cream over medium heat. Meanwhile, place the white chocolate chips in a large mixing bowl. When the cream comes to a simmer, remove the pan from the heat and slowly pour over the chips, whisking until the chips melt. Whisk the sugar into the mixture, add the milk, eggs, egg yolks and vanilla.
3. Add the bread to the bowl, gently stirring to coat the cubes. Set the mixture aside to allow the bread to soak, tossing periodically. (About 30 – 40 minutes or so).
4. Toss the pecans into the soaked bread mixture, then pour into a baking dish. (Individual dishes can be used for single servings).
5. Place in 350 degree oven for about 45 minutes. Test the bread pudding to make sure the top is golden brown and the inside is cooked (not too dry though).
6. Remove from oven and serve with caramel sauce.

1. In a large saucepan, combine the sugar, water and corn syrup and put over high heat and cook until the sugar dissolves and begins to boil. Note: Do not stir the sugar as this could cause it to seize.
2. While the sugar is cooking, combine the cream, butter and salt in a saucepan over medium heat. Keep an eye on the sugar while heating the cream to keep it from scorching. Cook until the butter melts, stirring it into the cream. When the mixture comes to a simmer, remove from heat.
3. Continue to cook the sugar until it darkens to a rich caramel color, 9 – 15 minutes. Swirl the pan as the sugar darkens – watch carefully as it can burn easily at this stage.
4. When it is a rich caramel color, immediately remove the pan from the heat and add the cream mixture in a slow, steady stream. The sugar will bubble and steam as the cream is added. Stir in the vanilla.
5. When the pudding is baked, spoon generous helpings into bowls. Drizzle the sauce over the portion and serve immediately.

Preparation
1. Trim crusts from bread slices and cut into 1/2 inch cubes.
2. Beat the eggs in a large mixing bowl. Add milk, cheese and Worcestershire sauce. Mix together, then stir in the bread.
3. Let stand for 15 minutes.
4. Put 1/3 cup of the soufflé mixture into buttered muffin cups.
5. Place the muffin tin into a jelly roll pan filled with 1/2 inch of water.
6. Bake in a 375 degree oven until set, about 25 – 30 minutes. Remove when they have puffed up and are slightly brown on top.
7. Sprinkle chives on each soufflé, for garnish.

Scrambled: do not scramble into pieces in pan, but keep firm and cut into four portions
Hard-boiled: sliced diagonally
Fried: yolk should be firm

Begin to build the sandwich, layer the bottom portion of the sandwich roll with ham slices, add eggs and add cheese slices.
If melted cheese is desired, place stacked ingredients in the microwave for 15 seconds (timing may vary by appliance.)
Crown stacked ingredients with top half of the King’s Hawaiian Sandwich Roll to finish and serve immediately.

1. Lightly toast the King’s Hawaiian Sandwich rolls.
2. Spread equal amounts of Thousand Island dressing on bottom of roll and inside top of roll.
3. Stack lettuce and tomato on bottom-half of King’s Hawaiian Sandwich Roll.
4. Place cheddar cheese slice on top of two ham slices. Put in microwave or under broiler to warm and slightly melt cheese (15 seconds recommended, but will vary among appliances).
5. Stack ham and melted cheese on top of lettuce and tomato.
6. Crown stacked ingredients with top-half of the King’s Hawaiian Sandwich Roll to finish and serve immediately.
7. For a lighter dish, consider using light mayonnaise and low-fat cheese.